Cantonese Lobster Stir-Fried with Ginger and Scallion Sections

What you need

• 2 live lobsters, about 650 g (1 lb 7 oz) each
• 50 g (2 oz) fresh ginger, peeled and cut into thin slices
• 6 scallions, cut into 4 cm (1.5 in) sections, whites and greens kept apart
• 60 g (1/2 cup) plain flour
• 2 tbsp cornstarch
• 1/2 tsp salt
• 500 ml (2 cups) vegetable oil, plus 2 tbsp for stir-frying
• 1/2 tsp ground white pepper
• 2 tbsp Shaoxing wine
• 1 tbsp light soy sauce
• 1/2 tsp sugar
• 60 ml (1/4 cup) water

Method

Restated from the original video

1. 1

   Put the lobsters in the freezer for 20 min to numb them.

2. 2

   Set one lobster on a board and drive the tip of a heavy knife through the cross mark behind the eyes. Split the head and body lengthwise.

3. 3

   Pull out the stomach sac behind the head and the dark vein along the tail. Keep the green tomalley and the shell body for flavor.

4. 4

   Twist off the claws and crack each one with the back of a cleaver. Chop the tail into 3-4 pieces and each body half into two.

5. 5

   Mix the flour, cornstarch and salt in a shallow dish. Press the cut sides of every lobster piece into the mix.

6. 6

   Heat 500 ml of the oil in a wok to 175 °C (350 °F). Fry the lobster in 3-4 batches for 20-30 seconds per side, until the shell turns bright red. Lift out and drain.

7. 7

   Pour off the oil and wipe the wok. Heat 2 tbsp of fresh oil over medium-high heat.

8. 8

   Stir-fry the ginger and scallion whites until fragrant and slightly shrunken, 30-40 seconds.

9. 9

   Return the lobster to the wok, add the white pepper and toss hard for 1 min.

10. 10

    Pour the Shaoxing wine down the side of the wok, then add the soy sauce, sugar and water. Cover and steam for 2-3 min.

11. 11

    Uncover and toss for another minute, until a thin sauce clings to the pieces. The meat should be opaque, firm and easy to pull from the shell.

12. 12

    Add the scallion greens, toss for 10 seconds and switch off the heat. Serve at once.

Imported from blog.themalamarket.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.